EP3298900A1 - Chamber drum for a pastry processing device - Google Patents
Chamber drum for a pastry processing device Download PDFInfo
- Publication number
- EP3298900A1 EP3298900A1 EP17186587.6A EP17186587A EP3298900A1 EP 3298900 A1 EP3298900 A1 EP 3298900A1 EP 17186587 A EP17186587 A EP 17186587A EP 3298900 A1 EP3298900 A1 EP 3298900A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- chamber
- chamber drum
- dough
- drum
- side walls
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000014594 pastries Nutrition 0.000 title 1
- 238000004898 kneading Methods 0.000 claims abstract description 12
- 238000009940 knitting Methods 0.000 claims description 11
- 230000002093 peripheral effect Effects 0.000 claims description 7
- 230000001788 irregular Effects 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 206010000496 acne Diseases 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C7/00—Machines which homogenise the subdivided dough by working other than by kneading
- A21C7/005—Machines which homogenise the subdivided dough by working other than by kneading the dough pieces being worked in radially disposed cavities in a rotating drum
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/149—Receptacles, e.g. provided with means for carrying or guiding fluids, e.g. coolants
Definitions
- the invention relates to a chamber drum for a dough-kneading device with the features specified in the preamble of claim 1.
- Such a chamber drum is for example from the DE 102 49 496 A1 known. It has a hollow drum body with a plurality of radially through openings in the jacket wall for forming in each case a chamber for a piece of dough to be processed.
- Such a chamber drum is an essential part of a dough-kneading apparatus in which the dough pieces are each knitted in one of many chambers which are sandwiched between an inner driven drum, a respective opening in the casing wall of the drum body and a chamber drum covering a peripheral portion thereof; driven knit band are formed.
- the EP 1 621 078 A1 discloses a knitting machine for dough pieces.
- An active chamber of this knitting machine has in each case a ring effect. The latter exerts in the lower region of the active chamber an increased lateral force influence on the dough piece, whereby an increased energy introduction takes place in the lower region of the dough piece.
- the US 7,527,492 B3 discloses a moldings for the basic action of dough pieces with a quarter circle profile, wherein a dough piece of this obliquely employed arranged die bar is delivered via a conveyor belt.
- the invention is accordingly the object of developing a chamber drum for a dough-kneading device of the generic type so that the knitting behavior is improved in the context of different dough qualities.
- the surface structuring brings a considerable advantage not only for strongly adhesive dough qualities, but - on the contrary - even for relatively dry dough pieces.
- the momentum transfer between the acting surface of the perforations in the chamber drum lead to a higher friction between the dough piece and the side wall, so that a transmission of the forces of action is significantly improved.
- the surface structuring extends completely over all side walls of the openings. Preferred developments of the chamber drum are given in the dependent claims.
- the surface structuring therefore extends in particular not only axially over a partial region of the respective active chamber, but over an entire axial extent of the active chamber.
- a preferred design and dimensioning of the surface structuring provides recesses and / or elevations in or on the surface of the respective side wall.
- the depth or height of these structural elements may then preferably be between one tenth of a millimeter and a few millimeters, that is to say between approximately 0.1 mm and 8 mm.
- the actual dimensioning depends primarily on the interaction with the respectively to be processed dough qualities and can be determined by a skilled person without inventive step by suitable experiments.
- the surface measure of a single grid element may then preferably be between 1 mm 2 and 50 mm 2 , more preferably between 10 mm 2 and 30 mm 2 .
- the preferably regularly distributed over the surface of the side walls arranged structural elements may be formed as surveys in Kugelsegment-, pyramid, truncated pyramid, conical, truncated cone, cylinder, cuboid, ridge, cube or other prism shape.
- Structural elements as depressions may be formed in the form of correspondingly shaped grooves, bores or dome-shaped cutouts.
- the respective opposing side walls of the apertures may be in an angle which opens radially outward. This funnel-like positioning of the opposing side walls further improves the performance of the chambers.
- the perforations in the chamber drum itself can have a wide variety of outline shapes, such as a polygonal (eg 5- to 12-sided), round or oval outline shape, which can be expressed evenly or unevenly. To prefer, however, will be a square or rectangular outline.
- the jacket wall of the hollow drum body may be cylindrical or polygonal in cross-section. In the latter case, the openings would then be juxtaposed in each case in a planar peripheral portion of the polygonal-like cross section.
- the invention also relates to a dough-kneading apparatus having an inner driven drum, a drum of the invention and a driven knitting band covering the drum over a peripheral portion thereof.
- chamber drum 1 is an essential part of a Fig. 4 with its essential elements dough-knitting device shown.
- the latter has in addition to the chamber drum 1 nor the inner, in the rotational and axial direction relative to the chamber drum 1 driven drum 2 (shown double-dashed) and the chamber drum 1 over a peripheral portion thereof covering, also driven knitting tape 3 (shown in phantom) on.
- the basic operation of this dough-knitting device is known and therefore does not require a separate re-description.
- the chamber drum 1 has, as a supporting element, a hollow drum body 4, in the cylindrical casing wall 5 of which a plurality of radially through openings 6 are provided.
- the openings 6 have a rectangular outline shape with slightly rounded corner areas. Sharp-edged shapes with or without bevels on the edge areas can also be realized. Evenly over the length and circumference of the drum body 4 eight rows of four such openings 6 are provided in the version shown. Size, number and arrangement of the openings 6 may vary depending on the dough pieces to be processed and the capacity of the dough-knitting device. In principle, any number of rows, each with an arbitrary number of openings would be conceivable.
- Each aperture 6 forms, together with the inner active drum 2 and the outer knitting tape 3, a chamber in which the dough piece to be processed therein is correspondingly knitted and then dispensed during circulation in the peripheral portion of the chamber drum 1 covered by the knitting tape 3.
- the surface of the side walls 7 of the apertures is provided with a surface structuring 8. This extends - unlike drawn - over the entire side walls 7 each of all apertures. 6
- the surface structuring 8 is formed in this embodiment by elevations 9 in truncated pyramid shape, which are arranged closely to tight in a regular area grid. An irregular arrangement can also be provided.
- the square base of these elevations 9 is about 20 to 25 mm 2 , the height h about 0.6 mm to 0.8 mm.
- the structuring 8 is formed by elevations 9 'in the form of spherical segment-shaped nubs. Their rows are offset from one another so that - as from the Fig. 8 becomes clear - the pimples are on the gap.
- the dimensioning of the knobs is in the order of the truncated pyramidal elevations 9 in the embodiment according to Fig. 6 and 7 ,
- the foot diameter of the knobs is for example 4 mm, their height h 1 mm.
- the surface structuring 8 is provided by depressions 11 in the form of milled-in grooves arranged parallel to one another at regular intervals.
- Their cross-sectional dimension (width bx depth t) is about 1 mm x 1 mm, their distance, for example, 2 mm.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
Eine Kammertrommel für eine Teig-Wirkvorrichtung, umfasst - einen hohlen Trommelkörper (4), - eine Vielzahl von radial durchgehenden Durchbrechungen (6) in dessen Mantelwand (5) zur Bildung jeweils einer Kammer für ein zu bearbeitendes Teigstück, und - eine Oberflächen-Strukturierung (8) der Seitenwände (7) der Durchbrechungen (6).A chamber drum for a dough-kneading device comprises a hollow drum body (4), - A plurality of radially through openings (6) in the jacket wall (5) for forming a respective chamber for a piece of dough to be processed, and - A surface structuring (8) of the side walls (7) of the openings (6).
Description
Die vorliegende Patentanmeldung nimmt die Priorität der deutschen Patentanmeldung
Die Erfindung betrifft eine Kammertrommel für eine Teig-Wirkvorrichtung mit den im Oberbegriff des Patentanspruches 1 angegebenen Merkmalen.The invention relates to a chamber drum for a dough-kneading device with the features specified in the preamble of
Eine derartige Kammertrommel ist beispielsweise aus der
Eine solche Kammertrommel ist wesentliches Teil einer Teig-Wirkvorrichtung, bei der die Teiglinge jeweils in einer von vielen Kammern gewirkt werden, die zwischen einer inneren, angetriebenen Wirktrommel, einer jeweiligen Durchbrechung in der Mantelwand des Trommelkörpers und einem die Kammertrommel über einen Umfangsabschnitt davon abdeckenden, angetriebenen Wirkband gebildet sind.Such a chamber drum is an essential part of a dough-kneading apparatus in which the dough pieces are each knitted in one of many chambers which are sandwiched between an inner driven drum, a respective opening in the casing wall of the drum body and a chamber drum covering a peripheral portion thereof; driven knit band are formed.
Bei diesem Wirkprozess besteht je nach dem Klebeverhalten der Teiglinge oder ähnlicher zu verarbeitender Produkte das Problem, dass beispielsweise bei sehr weichen Teigqualitäten die Teiglinge zu einem Ankleben an den Begrenzungsflächen der Kammer neigen. Relativ trockene Teigqualitäten führen dazu, dass die Beaufschlagung der Teiglinge aufgrund der mangelnden Adhäsion zwischen den Begrenzungsflächen der Kammer und dem Teigling verbesserungsbedürftig erscheint.In this kneading process, depending on the sticking behavior of the dough pieces or similar products to be processed, there is the problem that, for example, with very soft dough qualities, the dough pieces tend to stick to the boundary surfaces of the chamber. Relatively dry dough qualities cause the loading of the dough pieces due to the lack of adhesion between the boundary surfaces of the chamber and the dough piece to improve.
Zur Problematik des übermäßigen Klebens der Teiglinge an die Begrenzungsflächen der Kammern ist es bereits bekannt, die Teig-Wirkvorrichtung zu bemehlen, indem vor der Übergabe der Teiglinge aus der Teig-Teilvorrichtung auf die Kammertrommel Mehl aufgebracht wird. Hier besteht das Problem, dass die ebenen, glatten Begrenzungsflächen der Kammern für eine Mehlaufnahme und Anhaftung naturgemäß wenig geeignet sind.On the problem of excessive sticking of the dough pieces to the boundary surfaces of the chambers, it is already known to flour the dough-kneading device by applying flour to the chamber drum before transferring the dough pieces from the dough-dividing device. Here there is the problem that the flat, smooth boundary surfaces of the chambers for nature of a flour intake and adhesion are naturally not very suitable.
Die
Der Erfindung liegt dementsprechend die Aufgabe zugrunde, eine Kammertrommel für eine Teig-Wirkvorrichtung der gattungsgemäßen Art so weiterzubilden, dass das Wirkverhalten im Kontext verschiedener Teigqualitäten verbessert wird.The invention is accordingly the object of developing a chamber drum for a dough-kneading device of the generic type so that the knitting behavior is improved in the context of different dough qualities.
Die Lösung dieser Aufgabe liegt laut Kennzeichnungsteil des Anspruches 1 in einer Oberflächen-Strukturierung der Seitenwände der Durchbrechungen der Kammertrommel.The solution to this problem is according to the characterizing part of
Durch diese Ausgestaltung der die Kammern der Teig-Wirkvorrichtung seitlich begrenzenden Oberflächen wird insbesondere bei Teiglingen aus klebenden Teigqualitäten die ansonsten bei ebenen Oberflächen stark ausgeprägte Adhäsionsneigung signifikant verringert, so dass ein Ankleben reduziert wird. Im gleichen Sinne wirkt ein weiterer Effekt der Oberflächenstrukturierung, nämlich die verbesserte Mehl-Aufnahme gegenüber einer glatten Oberfläche.Due to this configuration of the chambers of the dough-kneading device laterally delimiting surfaces is particularly in dough pieces sticky dough qualities which otherwise significantly reduces the adhesion tendency on even surfaces, so that sticking is reduced. In the same sense, another effect of the surface structuring, namely the improved flour intake against a smooth surface.
Schließlich bringt die Oberflächenstrukturierung nicht nur bei stark klebenden Teigqualitäten, sondern - im Gegenteil - auch bei relativ trockenen Teiglingen einen erheblichen Vorteil. Die Impulsübertragung zwischen der wirkenden Oberfläche der Durchbrechungen in der Kammertrommel führen zu einer höheren Reibung zwischen dem Teigling und der Seitenwand, so dass eine Übertragung der Wirkkräfte deutlich verbessert wird.Finally, the surface structuring brings a considerable advantage not only for strongly adhesive dough qualities, but - on the contrary - even for relatively dry dough pieces. The momentum transfer between the acting surface of the perforations in the chamber drum lead to a higher friction between the dough piece and the side wall, so that a transmission of the forces of action is significantly improved.
Die Oberflächen-Strukturierung erstreckt sich vollständig über alle Seitenwände der Durchbrechungen. Bevorzugte Weiterbildungen der Kammertrommel sind in den abhängigen Ansprüchen angegeben.The surface structuring extends completely over all side walls of the openings. Preferred developments of the chamber drum are given in the dependent claims.
Die Oberflächen-Strukturierung erstreckt sich also insbesondere axial nicht nur über einen Teilbereich der jeweiligen Wirkkammer, sondern über eine gesamte axiale Erstreckung der Wirkkammer.The surface structuring therefore extends in particular not only axially over a partial region of the respective active chamber, but over an entire axial extent of the active chamber.
Eine bevorzugte Ausbildung und Dimensionierung der Oberflächen-Strukturierung sieht Vertiefungen und/oder Erhebungen in bzw. auf der Oberfläche der jeweiligen Seitenwand vor. Die Tiefe bzw. Höhe dieser Strukturelemente kann dann vorzugsweise zwischen einem Zehntelmillimeter und wenigen Millimetern, also etwa zwischen 0,1 mm und 8 mm betragen. Die tatsächliche Dimensionierung richtet sich in erster Linie nach der Wechselwirkung mit den jeweils zu bearbeitenden Teigqualitäten und kann von einem Fachmann ohne erfinderisches Zutun durch geeignete Versuche ermittelt werden.A preferred design and dimensioning of the surface structuring provides recesses and / or elevations in or on the surface of the respective side wall. The depth or height of these structural elements may then preferably be between one tenth of a millimeter and a few millimeters, that is to say between approximately 0.1 mm and 8 mm. The actual dimensioning depends primarily on the interaction with the respectively to be processed dough qualities and can be determined by a skilled person without inventive step by suitable experiments.
Herstellungstechnische Vorteile werden erreicht, wenn die Vertiefungen und/oder Erhebungen in einem regelmäßigen Flächenraster angeordnet sind. Das Flächenmaß eines einzelnen Rasterelementes kann dann vorzugsweise zwischen 1 mm2 und 50 mm2, besonders bevorzugt zwischen 10 mm2 und 30 mm2 betragen.Manufacturing advantages are achieved if the depressions and / or elevations are arranged in a regular area grid. The surface measure of a single grid element may then preferably be between 1 mm 2 and 50 mm 2 , more preferably between 10 mm 2 and 30 mm 2 .
Für die Ausbildung der Oberflächen-Strukturierung bieten sich vielfache Möglichkeiten an. Dabei können die vorzugsweise regelmäßig über die Oberfläche der Seitenwände verteilt angeordneten Strukturelemente als Erhebungen in Kugelsegment-, Pyramiden-, Pyramidenstumpf-, Kegel-, Kegelstumpf-, Zylinder-, Quader-, Steg-, Würfel- oder anderweitige Prismen-Form gebildet sein. Strukturelemente als Vertiefungen können in Form von entsprechend geformten Nuten, Bohrungen oder kalottenförmigen Ausfräsungen gebildet sein.There are many possibilities for the formation of surface structuring. The preferably regularly distributed over the surface of the side walls arranged structural elements may be formed as surveys in Kugelsegment-, pyramid, truncated pyramid, conical, truncated cone, cylinder, cuboid, ridge, cube or other prism shape. Structural elements as depressions may be formed in the form of correspondingly shaped grooves, bores or dome-shaped cutouts.
Gemäß einer weiteren bevorzugten Ausführungsform können die jeweils gegenüberstehenden Seitenwände der Durchbrechungen in einem sich radial nach außen öffnenden Winkel zueinander stehen. Durch diese trichterartige Positionierung der gegenüberstehenden Seitenwände wird das Bemehlungsverhalten der Kammern weiter verbessert.According to a further preferred embodiment, the respective opposing side walls of the apertures may be in an angle which opens radially outward. This funnel-like positioning of the opposing side walls further improves the performance of the chambers.
Die Durchbrechungen in der Kammertrommel selbst können verschiedenste Umrissformen aufweisen, wie beispielsweise eine polygone (z.B. 5- bis 12-eckig), runde oder ovale Umrissform, die sich gleichmäßig oder auch ungleichmäßig ausprägen kann. Zu bevorzugen wird allerdings eine quadratische oder rechteckige Umrissform sein.The perforations in the chamber drum itself can have a wide variety of outline shapes, such as a polygonal (eg 5- to 12-sided), round or oval outline shape, which can be expressed evenly or unevenly. To prefer, however, will be a square or rectangular outline.
Die Mantelwand des hohlen Trommelkörpers kann zylindrisch oder im Querschnitt polygonzugartig ausgebildet sein. In letzterem Falle wären dann die Durchbrechungen jeweils in einem ebenen Umfangsabschnitt des polygonzugartigen Querschnitts aneinandergereiht angeordnet.The jacket wall of the hollow drum body may be cylindrical or polygonal in cross-section. In the latter case, the openings would then be juxtaposed in each case in a planar peripheral portion of the polygonal-like cross section.
Die Erfindung betrifft außerdem eine Teig-Wirkvorrichtung mit einer inneren angetriebenen Wirktrommel, einer erfindungsgemäßen Kammertrommel und einem die Kammertrommel über einen Umfangsabschnitt davon abdeckenden, angetriebenen Wirkband.The invention also relates to a dough-kneading apparatus having an inner driven drum, a drum of the invention and a driven knitting band covering the drum over a peripheral portion thereof.
Weitere Merkmale, Einzelheiten und Vorteile der Erfindung ergeben sich aus der nachfolgenden Beschreibung von Ausführungsbeispielen anhand der beigefügten Zeichnungen. Es zeigen:
- Fig. 1
- eine perspektivische Ansicht einer Kammertrommel für eine Teig-Wirkvorrichtung,
- Fig. 2
- eine Seitenansicht der Kammertrommel quer zu deren Rotationsachse,
- Fig. 3
- einen rotationsaxialen Schnitt der Kammertrommel gemäß Schnittlinie III-III nach
Fig. 2 , - Fig. 4
- einen Querschnitt der Kammertrommel gemäß Schnittlinie IV-IV nach
Fig. 2 in gestrichelt angedeuteter Einbauposition in einer Teig-Wirkvorrichtung, - Fig. 5
- einen Querschnitt einer Kammertrommel in einer alternativen Ausführungsform,
- Fig. 6
- eine vergrößerte Detail-Draufsicht auf die Seitenwand einer Durchbrechung der Kammertrommel gemäß Einzelheit VI nach
Fig. 3 , - Fig. 7
- einen Schnitt durch die Seitenwand einer Durchbrechung der Kammertrommel nach Schnittlinie VII-VII gemäß
Fig. 6 , sowie - Fig. 8 und 9
- Schnitte analog
Fig. 6 mit weiteren unterschiedlichen Ausführungsformen der Oberflächen-Strukturierung.
- Fig. 1
- a perspective view of a chamber drum for a dough-kneading device,
- Fig. 2
- a side view of the chamber drum transverse to the axis of rotation,
- Fig. 3
- a Rotationsaxialaxialen section of the chamber drum according to section line III-III after
Fig. 2 . - Fig. 4
- a cross section of the chamber drum according to section line IV-IV after
Fig. 2 in dashed lines indicated installation position in a dough-kneading device, - Fig. 5
- a cross section of a chamber drum in an alternative embodiment,
- Fig. 6
- an enlarged detail top view of the side wall of an opening of the chamber drum according to detail VI after
Fig. 3 . - Fig. 7
- a section through the side wall of an opening of the chamber drum according to section line VII-VII according to
Fig. 6 , such as - 8 and 9
- Cuts analog
Fig. 6 with further different embodiments of the surface structuring.
Die in den
Die Kammertrommel 1 weist als tragendes Element einen hohlen Trommelkörper 4 auf, in dessen zylindrischer Mantelwand 5 eine Vielzahl von radial durchgehenden Durchbrechungen 6 vorgesehen sind. Im gezeigten Ausführungsbeispiel weisen die Durchbrechungen 6 eine rechteckige Umrissform mit leicht abgerundeten Eckbereichen auf. Scharfkantige Formen mit oder ohne Fasen an den Kantenbereichen können ebenfalls realisiert werden. Gleichmäßig über Länge und Umfang des Trommelkörpers 4 sind in der gezeigten Version acht Reihen zu je vier solcher Durchbrechungen 6 vorgesehen. Größe, Anzahl und Anordnung der Durchbrechungen 6 können je nach den zu bearbeitenden Teiglingen und der Kapazität der Teig-Wirkvorrichtung variieren. Grundsätzlich wäre jede beliebige Anzahl von Reihen mit jeweils einer beliebigen Anzahl von Durchbrechungen denkbar. Jede Durchbrechung 6 bildet zusammen mit der inneren Wirktrommel 2 und dem äußeren Wirkband 3 eine Kammer, in der das darin zu bearbeitende Teigstück während des Umlaufs in dem vom Wirkband 3 abgedeckten Peripherabschnitt der Kammertrommel 1 entsprechend gewirkt und anschließend ausgegeben wird.The
Wie in
Wie anhand von
Wie aus
In der in
Bei der in
Der Fußdurchmesser der Noppen beträgt beispielsweise 4 mm, ihre Höhe h 1 mm.The foot diameter of the knobs is for example 4 mm, their
Bei der in
Claims (10)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL17186587T PL3298900T3 (en) | 2016-09-27 | 2017-08-17 | Chamber drum for a pastry processing device |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102016218485.7A DE102016218485A1 (en) | 2016-09-27 | 2016-09-27 | Chamber drum for a dough-kneading device |
Publications (2)
Publication Number | Publication Date |
---|---|
EP3298900A1 true EP3298900A1 (en) | 2018-03-28 |
EP3298900B1 EP3298900B1 (en) | 2019-11-06 |
Family
ID=59713795
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP17186587.6A Active EP3298900B1 (en) | 2016-09-27 | 2017-08-17 | Chamber drum for a pastry processing device |
Country Status (6)
Country | Link |
---|---|
US (1) | US11033033B2 (en) |
EP (1) | EP3298900B1 (en) |
CA (1) | CA2980403A1 (en) |
DE (1) | DE102016218485A1 (en) |
ES (1) | ES2770834T3 (en) |
PL (1) | PL3298900T3 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE202018103311U1 (en) | 2018-06-13 | 2019-09-16 | Werner & Pfleiderer Lebensmitteltechnik Gmbh | Teigportioniervorrichtung |
EP3766351A1 (en) | 2019-07-17 | 2021-01-20 | Werner & Pfleiderer Lebensmitteltechnik GmbH | Dough conditioning device |
CN112544647A (en) * | 2020-12-29 | 2021-03-26 | 皖西学院 | Dough kneading device for noodle processing |
Citations (5)
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---|---|---|---|---|
DE7834943U1 (en) * | 1978-11-24 | 1979-03-22 | Koenig, Helmut, Dipl.-Ing., Graz (Oesterreich) | MACHINE FOR ROUND MILLING DOUGH |
NL9200818A (en) * | 1992-05-07 | 1993-12-01 | Lodewijk Cornelis Rijkaart | Improved measuring and proving device for a bread-making machine, often a bread-roll-making machine |
DE10304298A1 (en) * | 2003-02-04 | 2004-08-12 | Rl Patentverwertung Gmbh | Bakery dough kneading assembly has rotating cylindrical chamber with sidewall ring mounted close to the profiled baseplate |
US20070166422A1 (en) * | 2004-05-12 | 2007-07-19 | Trevor Fortes | Device for rounding of dough pieces |
US20130022700A1 (en) * | 2010-04-01 | 2013-01-24 | Konig Maschinen Gesellschaft M.B.H. | Cellular roller with reinforced cutting edge |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3272153A (en) * | 1963-12-20 | 1966-09-13 | Topos Mondial Corp | Dough divider |
DE10249496A1 (en) | 2002-10-24 | 2004-05-06 | Werner & Pfleiderer Lebensmitteltechnik Gmbh | Bakery dough kneading assembly has electronically-regulated dough cell drive mechanism which operates at slow speed or stop during a given time-frame |
ATE370660T1 (en) | 2004-07-30 | 2007-09-15 | Rl Patentverwertung Gmbh | MOLDING MACHINE FOR DOUGH PIECES |
-
2016
- 2016-09-27 DE DE102016218485.7A patent/DE102016218485A1/en not_active Withdrawn
-
2017
- 2017-08-17 PL PL17186587T patent/PL3298900T3/en unknown
- 2017-08-17 ES ES17186587T patent/ES2770834T3/en active Active
- 2017-08-17 EP EP17186587.6A patent/EP3298900B1/en active Active
- 2017-09-27 CA CA2980403A patent/CA2980403A1/en active Pending
- 2017-09-27 US US15/716,600 patent/US11033033B2/en active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE7834943U1 (en) * | 1978-11-24 | 1979-03-22 | Koenig, Helmut, Dipl.-Ing., Graz (Oesterreich) | MACHINE FOR ROUND MILLING DOUGH |
NL9200818A (en) * | 1992-05-07 | 1993-12-01 | Lodewijk Cornelis Rijkaart | Improved measuring and proving device for a bread-making machine, often a bread-roll-making machine |
DE10304298A1 (en) * | 2003-02-04 | 2004-08-12 | Rl Patentverwertung Gmbh | Bakery dough kneading assembly has rotating cylindrical chamber with sidewall ring mounted close to the profiled baseplate |
US20070166422A1 (en) * | 2004-05-12 | 2007-07-19 | Trevor Fortes | Device for rounding of dough pieces |
US20130022700A1 (en) * | 2010-04-01 | 2013-01-24 | Konig Maschinen Gesellschaft M.B.H. | Cellular roller with reinforced cutting edge |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE202018103311U1 (en) | 2018-06-13 | 2019-09-16 | Werner & Pfleiderer Lebensmitteltechnik Gmbh | Teigportioniervorrichtung |
EP3581029A2 (en) | 2018-06-13 | 2019-12-18 | Werner & Pfleiderer Lebensmitteltechnik GmbH | Dough conditioning device |
US11076605B2 (en) | 2018-06-13 | 2021-08-03 | Werner & Pfleiderer Lebensmitteltechnik Gmbh | Dough portioning apparatus |
EP3766351A1 (en) | 2019-07-17 | 2021-01-20 | Werner & Pfleiderer Lebensmitteltechnik GmbH | Dough conditioning device |
CN112544647A (en) * | 2020-12-29 | 2021-03-26 | 皖西学院 | Dough kneading device for noodle processing |
Also Published As
Publication number | Publication date |
---|---|
CA2980403A1 (en) | 2018-03-27 |
DE102016218485A1 (en) | 2018-03-29 |
PL3298900T3 (en) | 2020-05-18 |
US11033033B2 (en) | 2021-06-15 |
ES2770834T3 (en) | 2020-07-03 |
EP3298900B1 (en) | 2019-11-06 |
US20180084789A1 (en) | 2018-03-29 |
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